Pumpkin Cheesecake
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
18
ingredients
-
For Crust
- 1 1⁄2 cups cinnamon graham cracker crumbs
- 2 tablespoons sugar
- 2 tablespoons melted butter
-
For Filling
- 15 ounces pumpkin puree
- 1 cup vanilla yogurt
- 16 ounces fat free cream cheese
- 8 ounces light cream cheese
- 2⁄3 cup light brown sugar
- 1 cup flour
- 2 eggs
- 2 egg whites
- pumpkin spice
-
Topping
- 8 ounces Cool Whip
- 1⁄4 cup graham cracker crumbs or 1/4 cup chopped walnuts
directions
- Preheat oven to 350 degrees.
- Combine graham cracker crumbs, sugar, and butter. Press crumb mixture into bottom of a greased 9x13 baking pan. Bake crust for 10 minutes at 350 degrees.
- Remove crust from oven and let cool 10 minutes.
- Reduce oven temperature to 325 degrees.
- Combine yogurt and cream cheese until smooth. Add all other filling ingredients until well blended.
- Pour filling onto crust and bake for 55-60 minutes at 325 degrees until center is solid.
- Turn off oven, but do not remove cheesecake from the oven. Let cheesecake stand in oven for 1 hour.
- Remove cheesecake from oven and let cool for 30 minutes, then refrigerate to chill.
- Just before serving, cover cheesecake with Cool Whip and sprinkle with graham cracker crumbs or chopped walnuts.
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RECIPE SUBMITTED BY
JPerez
Orrville, OH